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Sticky Rice

Gourmet's Adventures with Ruth: Season One: The Tamarind School, Laos

Serves8 (as part of a larger meal)
  • Active time:10 min
  • Start to finish:3 1/2 hr (includes soaking)
December 2009
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  • 4 cups raw Thai sticky rice* (26 oz)

  • Special equipment

    cheesecloth

  • Cooks' notes

    Rice can be soaked up to 12 hours.
    Thai cooks use a large conical steamer basket for steaming the rice, but we found that a footed colander or the steamer insert of a pasta pot also works well.
    * Available at Southeast Asian markets and Temple of Thai (877-811-8773; templeofthai.com).
  • Cover rice with 2-to 3-inches cold water in a large bowl and soak at room temperature at least 3 hours.
  • Drain rice and put in a steamer basket (see cooks' note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Serve hot, warm, or at room temperature.

Photograph by Marcus Nilsson

by The Tamarind School, Laos

Keywords
adventures with ruth,
laos,
cooking school,
sticky rice
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